2 cans (15 ounces each) garbanzo beans rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
dash oregeno
      

-In a bowl, combine the beans, onion, olives, peppers, celery and parmesan cheese. In a jar with tight lid,
 combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
 
 Yield: 6 servings
 
S & D Mar/Apr 2005 p. 45